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Ingredients

  • 1 medium head of Cauliflower, cut into florets (about 8 Cups)
  • 7 Tbsp. Olive Oil, divided
  • 2-4 tsp. Garlic, chopped
  • 3 Tbsp. Tahini (sesame paste)
  • 1/3 Cup Lemon Juice
  • 1/8 tsp. Cumin
  • 1/4 tsp. Smoked Paprika
  • 1 tsp. Salt (or more to taste)

Directions

  1. Preheat oven to 425 degrees.
  2. On a foil or silpat lined baking sheet toss cauliflower florets with 2 Tbsp. olive oil and 1/2 tsp. of salt until evenly coated.
  3. Roast in preheated oven for 25 minutes or until florets are browned.
  4. Cool cauliflower (can be roasted and refrigerated up to 2 days in advance).
  5. Add roasted cauliflower, garlic, and tahini to a food processor and blend, drizzle in 3 Tbsp. of olive oil, lemon juice, and 1/2 tsp. sea salt. Process until smooth.
  6. Tasted and adjust for seasoning.
  7. Transfer to serving dish and drizzle with 1-2 more Tbsp. of olive oil and sprinkle with smoked paprika.

Nutritional Facts

Calories
95
Fat
9.8g
Carbohydrates
2.3g
Fiber
1.1g
Protein
1.1g